On medium heat, warm a skillet large enough to hold all the fish. Add the olive oil and 1 tablespoon of the butter and swirl to coat the bottom. Add the fish and cook for 2 minutes for very thin fillets, 4 minutes for thicker ones. Turn the fillets and cook for a minute or two on the second side. Turn off the heat and transfer the fish to a warm serving plate.
Add the remaining tablespoon of butter and the lemon juice and herbs to the skillet. The pan should be hot enough to melt the butter, but if it isn’t, return it to the heat for a moment. Stir to incorporate the pan juices. Pour the herbed lemon butter over the fish and serve at once with lemon wedges.
serving & menu ideas
Serve with couscous or bulghur and Marmalade-Glazed Carrots. Another time, serve with Yellow Rice and Peas & Escarole or Lemony Green Beans. Or try with Potatoes with Lemon & Capers and Broccoli Slaw.
asian braised fish with greens
This stovetop method of braising results in moist fish and a flavorful pan sauce to serve over noodles or rice.
SERVES 4
TIME: 30 MINUTES
1 pound soba or udon noodles or 1½ cups jasmine, brown, or white rice
3 tablespoons soy sauce
3 tablespoons mirin or 2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon grated peeled ginger root
3 garlic cloves, minced or pressed
6 scallions
1 head of bok choy (about 1½ pounds)
1½ pounds firm fish fillets, at least ½-inch thick
2 teaspoons vegetable oil
pinch of salt
sesame seeds (optional)
Cook the noodles or rice.
Meanwhile, in a bowl, combine the soy sauce, mirin, vinegar, ginger, garlic, and 3 tablespoons of water. Set aside. Cut the scallions on the diagonal into 1-inch pieces. Cut the bok choy on the diagonal into ½-inch slices (about 8 cups). Cut the fish into serving-sized pieces or bite-sized chunks.
In a large skillet on high heat, stir-fry the scallions in the oil for a minute. Add the bok choy and salt. Stir constantly until the greens are just tender but still crisp, about 3 minutes. Transfer to a bowl and cover to keep warm.
Add the soy sauce mixture to the skillet and bring to a simmer. Add the fish fillets, cover, and simmer on low heat until cooked through: for fillets, about 6 minutes for each ½ inch of thickness, and for chunks, about 4 minutes. Carefully turn over the fish about halfway through cooking. The fish is done when the flesh is opaque.
Serve the fish on a bed of the rice or noodles. Top with the bok choy, the pan sauce, and a sprinkling of sesame seeds.
pine nut–crusted fish
Breaded fish is one of our favorites. The richness of pine nuts nicely balances the lemon and herbs to make an irresistible dish. Use just about any fish: flounder, salmon, tilapia, perch, cod, snapper, catfish.
SERVES 4
TIME: 20 MINUTES
½ cup unseasoned bread crumbs
2 garlic cloves, minced or pressed
2 teaspoons dried oregano
1 tablespoon grated lemon peel
½ teaspoon salt
½ teaspoon black pepper
½ cup toasted pine nuts
1 egg
1½ pounds fish fillets
olive oil
In a blender or the bowl of a food processor, combine the bread crumbs, garlic, oregano, grated lemon peel, salt, and pepper, and process until well blended. Add the pine nuts and process until they are evenly chopped. Place the bread crumb mixture in a shallow bowl large enough to hold a single fish fillet. In another bowl, beat the egg.
Dip each fillet into the beaten egg and then coat each side with the bread crumb mixture. Place the breaded fillets on a piece of waxed paper or a plate.
Heat a large skillet and add about 2 tablespoons of olive oil. On medium heat, cook the fillets for about 4 minutes for every ½ inch of thickness. Turn the fish and cook on the second side for an equal amount of time. If you need to cook the fish in batches, add more oil for each batch.
serving & menu ideas
Serve something fresh and colorful on the side: Tomatoes & Onions with Mint, Broccoli Tomato Salad, or Broccoli Slaw.
louisiana catfish with grits & greens
For a simple supper, we can’t imagine adding anything to this dish other than sliced tomatoes, zydeco music, and a little two-step.
SERVES 4
TIME: 35 MINUTES
GREENS
1 bunch collard greens or kale (about 1 pound)
2 garlic cloves, minced or pressed
1 teaspoon olive oil
½ teaspoon salt
1 teaspoon Tabasco or other hot pepper sauce, or more to taste
CHEESE GRITS
3 cups water
½ teaspoon salt
¾ cup quick-cooking grits
½ cup grated Cheddar cheese
LOUISIANA CATFISH
4 catfish fillets (about 7 ounces each)
1 teaspoon paprika
1½ teaspoons dried oregano
1 teaspoon dried thyme
2 teaspoons brown sugar
⅛ teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
To cook the greens: Rinse the greens. Remove and discard the large central stems. Coarsely chop the leaves to yield about 8 cups, lightly packed. In a pot large enough to hold the greens, cook the garlic in the oil for a minute and then add the salt, greens, and 2 tablespoons of water. Cover and cook on medium heat, stirring now and then, until the greens are tender, about 5 to 10 minutes. Add more water, if necessary, to prevent sticking. When the collards are tender, toss them with Tabasco. Cover and turn off the heat.
To make the grits: In a saucepan, bring the water and the salt to a boil. Add the grits in a slow, steady stream while stirring briskly. When the water returns to a boil, turn the heat down to very low, cover, and cook for about 10 minutes, stirring occasionally. When the grits are thickened and tender, stir in the cheese. Cover and turn off the heat.
To cook the catfish: Rinse and pat dry the fillets. Combine the paprika, oregano, thyme, brown sugar, cayenne, salt, and pepper on a plate. Press each fillet into
